1-1/2 cups coconut flakes
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/3 cup light agave or maple syrup
1/4 cup non-hydrogenated margarine, melted (butter is perfectly fine here if you don't mind using animal products)
Oven at 350 degrees.
Line a baking sheet with parchment paper. In a large, dry skillet over medium heat, add coconut and stir constantly until flakes are golden brown. Immediately place in a large bowl, and allow to cool completely. Once coconut has cooled, whisk in flour, baking powder, and salt.
In a medium bowl, combine sugar, syrup, and margarine or butter. Stir well, then add wet mixture into the dry mixture. Mix until just combined, being careful not to over-beat. Use a 3-ounce ice cream scoop to portion out cookies, and place at least 1-1/2 inches apart on prepared baking sheet, fitting about nine cookies on one sheet.
Bake for 10 to 12 minutes, until barely browned around the edges and no longer shiny on top. Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
**Note-I was pretty nervous these wouldn't turn out but they turned out just great! They are quite tasty and easily the easiest cookies I've ever made. It took me about 5 minutes max to make these and the best part is it only makes 9-10 large cookies so you are done baking one time in the oven. Try them out!
Slow Cooking equals Slow Living
1 month ago